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West Coast IPA

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created Thursday January 12th 2023
1.056
1.013
5.7%
50.8
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.75 lb Rahr - Standard 2-Row12.75 lb Standard 2-Row 36.8 1.8 89.1%
9 oz American - Caramel / Crystal 40L9 oz Caramel / Crystal 40L 34 40 3.9%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7%
14.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 5 Boil 60 min 7.51 6.1%
7 g Centennial7 g Centennial Hops Pellet 10.4 Boil 60 min 7.81 3.1%
18 g El Dorado18 g El Dorado Hops Pellet 13.66 Boil 30 min 20.27 7.9%
35 g Cascade35 g Cascade Hops Pellet 5 Hop Stand at 180 °F 25 min 2.56 15.4%
35 g Centennial35 g Centennial Hops Pellet 10.4 Hop Stand at 180 °F 30 min 5.47 15.4%
35 g El Dorado35 g El Dorado Hops Pellet 13.6 Hop Stand at 180 °F 30 min 7.16 15.4%
28 g El Dorado28 g El Dorado Hops Pellet 15.7 Dry Hop 0 days 12.3%
28 g Cascade28 g Cascade Hops Pellet 7 Dry Hop 0 days 12.3%
28 g Centennial28 g Centennial Hops Pellet 10 Dry Hop 0 days 12.3%
228 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.65 gal Infusion Strike 166 °F 154 °F 45 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.65 18.6  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume 5.39 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.8 g | 35.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 5.7 g | 22.8 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
Estimated amount in fermentor 6.36 25.4  
Total: 10.04 40.2
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

Make Start 4 days prior to Brewing, Allow for 3 days of "rest" prior to pitching.

MASH

Water Volume: 4.6 gallons for 1.3lb/qt ratio.

Prior to heating HLT, check pH of tap water + add LA
LA: 1mL

pH: __

STRIKE WATER: 165F.
Add Grains @ 163F.
Allow Temperature to fall to 153 +/- 1F prior to closing lid (1st Gen).
Total Mash Time: 45 minutes

FINAL MASH TEMP: __F
FINAL MASH pH:

Add 5L of Boiling Water at the end of Mash and stir into solution
Begin Vorlauf!

SPARGE

Heat 7gal of Water to 174F. Add to Sparge Vessel.
Recirculate 4 times (or until clear running) prior to collecting wort.
Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.

BOIL

Check Pre-Boil Gravity (goal: 1.046) + pH
NOTE: Make sure to adjust for TEMPERATURE

PRE-BOIL GRAVITY: @ F

PRE-BOIL pH: __

Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

Final pH measurement:
Lactic Acid addition: mL

Boil for 90 minutes (goal OG: 1.056)
Add Hops @ 60 min.
Add Hops @ 30 min.
Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
Complete 30min Hop Stand.
Chill wort rapidly to ~70F after completion.
Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
Gravity feed 5.5gal (to 20L mark) of wort from Mash Cooler into Fermenter

ORIGINAL GRAVITY: ____ (goal: 1.056)

FERMENTATION

carbonate to approximately 2-2.5 volumes

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  • Last Updated: 2023-02-21 18:41 UTC